How to Peel Pineapple: A Simple Method

Pineapple peeling can be achieved through simple methods such as top cutting, vertical sectioning, and removal of fruit eyes.

1. Top Cut

Place the pineapple flat on a cutting board and use a sharp knife to horizontally cut off the top part of the pineapple with leaves, with a thickness of about 2 centimeters. When cutting, keep the cutting surface perpendicular to the axis of the pineapple to ensure a flat cut surface. This step can stabilize the pineapple for subsequent operations, while removing inedible hard leaf clusters. Pay attention to choosing pineapples with moderate maturity, as overripe fruits that are too soft will increase the difficulty of operation.

2. Vertical cutting block

Place the topped pineapple vertically and divide it into four or six equal parts along the longitudinal direction of the skin. When cutting, keep close to the edge of the fruit core and preserve the maximum amount of edible flesh. The recommended width for each piece of fruit pulp is 3-4 centimeters, as being too narrow can cause the pulp to shatter. The segmented wedge-shaped fruit pieces are easier to handle separately and are convenient for subsequent cutting or slicing. If making a fruit tray, the wedge shape can be directly retained and used as a shape after peeling.

3. Remove the fruit eye

Use the tip of a fruit knife to cut along the fruit eye at a 45 degree angle, forming a V-shape to remove the brown fruit eye. Each row of fruit eyes is distributed in a spiral shape and needs to be processed row by row along the grain. For eye spots deeply embedded in the flesh, the surface flesh can be thinly peeled to ensure complete removal. Maintaining a 30 degree angle between the blade and the pulp during processing can reduce pulp loss. If efficiency is pursued, a professional pineapple knife can be used, with a circular blade that can remove the entire row of fruit holes at once. Pineapples that have been peeled should be consumed as soon as possible or stored in refrigeration to avoid oxidation and discoloration. Uneaten parts can be soaked in light salt water to delay browning, but should not exceed 2 hours. For daily processing, it is recommended to choose mature pineapples with a golden bottom and easy to remove leaves. Overgrown fruits are sour and difficult to peel. For small household use, retaining a portion of the fruit peel as a handheld part can prevent the fruit pulp from being contaminated by hand temperature and affecting the taste. Regularly sharpening the cutting tools and keeping the workbench dry can significantly improve the safety and efficiency of peeling.